Sourdough Cinnamon Rolls Bread Machine

So, you’re craving something warm, gooey, and utterly delicious but the thought of spending hours kneading dough, proofing, and generally making a mess just makes you want to crawl back into bed? Been there, my friend, been there. But what if I told you there’s a magical contraption that lets you whip up swoon-worthy sourdough cinnamon rolls with minimal effort? Yes, I’m talking about your trusty bread machine. It’s time to unleash its power for something beyond a basic loaf!

Why This Recipe is Awesome

Let’s be real, the main reason this recipe exists is because we’re all a little bit lazy, but still want to feel like a fancy artisan baker. This method is your secret weapon. You get all the tangy, complex flavor of sourdough (thanks to that lovely discard!) AND the convenience of a bread machine doing all the heavy lifting – the mixing, the kneading, the first rise. It’s basically idiot-proof. Seriously, I didn’t mess it up, and that’s saying something.

Plus, imagine the aroma filling your kitchen. Your neighbors will be peeking through the windows, wondering what glorious thing you’re concocting. You’re welcome in advance for the sudden increase in popularity.

Ingredients You’ll Need

Gather ’round, fellow culinary adventurers! Here’s what you’ll need for this deliciousness. Don’t worry, nothing too wild or obscure.

For the Dough:

• **1 cup warm milk** (around 105-115°F / 40-46°C – basically bathwater warm, not lava hot)
• **1/2 cup active sourdough discard** (This is where the magic happens and you feel less guilty about tossing it!)
• **1/4 cup granulated sugar** (just enough to make it sweet without going overboard)
• **1 large egg** (at room temperature, because happy eggs make happy dough)
• **1/4 cup unsalted butter**, melted (but not scorching hot, please)
• **3 cups all-purpose flour** (give or take a tablespoon, dough can be finicky)
• **1 teaspoon salt** (don’t skip this, it really balances the sweetness)
• **2 teaspoons instant yeast** (yes, we’re using yeast too, to give that sourdough discard a boost and make sure it rises gloriously. We’re not purists today!)

For the Filling:

• **1/2 cup unsalted butter**, softened (again, real butter, no substitutes for pure joy!)
• **1/2 cup brown sugar**, packed (the darker the better for that deep, caramel-y flavor)
• **2 tablespoons ground cinnamon** (don’t be shy, we love cinnamon here!)

For the Icing (optional, but highly recommended, IMO):

• **1 cup powdered sugar** (sifted if you’re feeling fancy)
• **2-3 tablespoons milk** (or cream, for extra richness)
• **1/2 teaspoon vanilla extract** (pure vanilla, always!)

Step-by-Step Instructions

Alright, let’s get down to business! Follow these easy steps, and soon you’ll be swimming in cinnamon roll bliss.

1. **Dumping Time!** First things first, add all your dough ingredients to your bread machine pan. Pour in the milk, sourdough discard, sugar, egg, melted butter, salt, and yeast. Finally, gently spoon the flour on top. Make sure the liquid ingredients go in first, then the dry.
2. **Let the Machine Do Its Thing.** Close the lid and select the “Dough” or “Dough/Pizza” cycle on your bread machine. This cycle usually takes about 1.5 to 2 hours, which includes mixing, kneading, and the first rise. Go on, put your feet up, you’ve earned it!
3. **Prep for Rolling.** Once the dough cycle is complete, carefully remove the dough from the pan. It should be soft and elastic. Lightly flour a clean surface (your kitchen counter is perfect) and gently deflate the dough.
4. **Roll It Out.** Using a rolling pin, roll the dough into a large rectangle, roughly 12×18 inches. Don’t stress about perfection; it’s going to be rolled up anyway!
5. **Butter Up!** In a small bowl, mix together the softened butter, brown sugar, and cinnamon for the filling. Spread this glorious mixture evenly over the entire surface of your rolled-out dough, leaving about a 1/2-inch border clean on one of the longer sides.
6. **Roll ‘Em Up Tight.** Starting from the long side opposite your clean border, tightly roll the dough into a log. The tighter you roll, the prettier your spirals will be! Once rolled, pinch the seam closed to seal it.
7. **Slice and Dice.** Using a sharp, un-serrated knife or, even better, a piece of unflavored dental floss (seriously, it makes cleaner cuts!), slice the log into 12 even rolls, each about 1 to 1.5 inches thick.
8. **Second Rise.** Lightly grease a 9×13 inch baking pan. Arrange the sliced rolls in the prepared pan, leaving a little space between them because they’re going to expand. Cover the pan loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm spot for another 30-45 minutes, or until they’re visibly puffy and almost touching.
9. **Bake Away!** While the rolls are doing their second rise, preheat your oven to 375°F (190°C). Once risen, pop the pan into the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through.
10. **Icing on the Cake (Roll)!** While the rolls are cooling slightly (but still warm!), whisk together the powdered sugar, milk, and vanilla extract for the icing until smooth. Drizzle or slather it generously over your warm cinnamon rolls.
11. **Devour!** Don’t wait! Grab one (or two, I’m not judging), pour yourself a coffee, and enjoy your masterpiece. You deserve it!

Common Mistakes to Avoid

Even the simplest recipes have their quirks. Here are a few traps to sidestep to ensure your rolls are nothing short of spectacular:

• **Ignoring the Yeast Expiry Date:** That little packet of yeast isn’t immortal. If it’s old, your dough won’t rise. Always check the date! Rookie mistake, trust me.
• **Over-flouring Your Surface:** When rolling out the dough, a little flour is good, but too much will make your rolls tough and dry. Embrace a slightly sticky situation over a brick-like one.
• **Not Greasing the Pan Enough:** Oh, honey, no. Thinking your pan is naturally non-stick for this sweet, gooey situation is a recipe for disaster. Grease it well, or line with greased parchment paper.
• **Impatience During Rising:** Rushing the second rise is like trying to force a toddler to nap – it just doesn’t work. Give your rolls the time they need to get big and puffy. This ensures a light, fluffy texture.
• **Under-baking:** No one wants a doughy cinnamon roll center. Bake until they’re golden brown and slightly firm to the touch. When in doubt, give it another minute or two.

Alternatives & Substitutions

Feeling creative? Or maybe you just ran out of something crucial? Here are a few ways to tweak this recipe:

• **Flour Power:** You can substitute up to 1 cup of the all-purpose flour with whole wheat pastry flour for a slightly nuttier flavor and a bit more fiber. Don’t go all whole wheat, though, unless you like very dense rolls!
• **Dairy-Free Dilemma:** For a dairy-free version, swap regular milk for a plant-based milk (almond, soy, or oat work great). Use a good quality dairy-free butter substitute for both the dough and the filling.
• **Filling Fanatics:** Want to amp up the filling? Add a sprinkle of chopped pecans or walnuts to the cinnamon-sugar mixture for some crunch. Or, for an autumnal twist, a tiny pinch of nutmeg or cardamom is divine.
• **Icing Variations:** Instead of plain vanilla, try a cream cheese icing (just add softened cream cheese to your powdered sugar mixture, along with milk and vanilla). Or, for a hint of citrus, add a squeeze of fresh orange or lemon juice to your basic icing. Yum!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **Can I use fresh sourdough starter instead of discard?**

  You totally can! Just make sure it’s active and bubbly. The texture might be slightly different, but it’ll still be delicious. The discard is just so convenient for that sourdough flavor without needing to feed a starter just for this recipe.

• **My dough is too sticky/too dry in the bread machine, what gives?**

  Ah, the classic bread machine mystery! Humidity and flour absorbency vary. If it’s too sticky, add a tablespoon of flour at a time. Too dry? A teaspoon of milk. Aim for a soft, pliable dough that cleans the sides of the pan.

• **Can I prepare these the night before?**

  You bet! After you’ve sliced and placed the rolls in the pan, cover them tightly with plastic wrap and pop them in the fridge overnight. The next morning, pull them out and let them come to room temperature and proof for about an hour before baking. This is peak lazy-baker strategy.

• **What if I don’t have a bread machine?**

  No bread machine? No problem (just more effort, sorry!). You’d mix the ingredients by hand or in a stand mixer, knead for 8-10 minutes until elastic, then let it rise in a warm, greased bowl until doubled, then proceed with rolling and baking. So, yes, it’s possible, just not as chill.

• **My rolls didn’t get super fluffy. What happened?**

  Could be a few things! Old yeast, a too-cold kitchen for proofing, or maybe your milk was too hot and killed the yeast. Give them a warm, draft-free spot for their second rise, and ensure your yeast is fresh. Sometimes it’s just bad luck, though!

• **Can I freeze these cinnamon rolls?**

  Absolutely! You can freeze them baked and iced (wrap individually) or unbaked (freeze rolls in the pan, then transfer frozen rolls to a freezer bag). If freezing unbaked, thaw overnight in the fridge, then proof and bake as usual.

Final Thoughts

There you have it! A ridiculously easy way to get your sourdough cinnamon roll fix without the usual sourdough fuss. Your kitchen will smell like a dream, your tummy will be happy, and your friends will think you’re a baking genius. You don’t have to tell them your bread machine did most of the work; that can be our little secret.

Now go forth, bake some happiness, and treat yourself to one (or three). You’ve earned it!